i know the actual reason Kenji's daughter was bleeped out but i like to imagine that she's cursing up a storm
@dovion3 жыл бұрын
Like a f**king sailor!
@roberttaylor92593 жыл бұрын
same reason R2D2 never got a line through.
@bbydykdyl77793 жыл бұрын
How do we know that isn't the actual reason? 🤔
@Onyx-go6rh3 жыл бұрын
@@bbydykdyl7779 i think its cuz of privacy or something else
@KSYeoNg3 жыл бұрын
I feel like Kenji could just silence that part instead of that loud bleep..
@callumwenlock39703 жыл бұрын
Kenji feeding his family of three with a portion I wouldn't think twice about demolishing in one sitting
@corpsefoot7583 жыл бұрын
Right?? I’m so damn jealous of their metabolism
@callumwenlock39703 жыл бұрын
@@corpsefoot758 I'm just greedy😂
@corpsefoot7583 жыл бұрын
@@callumwenlock3970 I’m right there with you 💀
@zacharystokes8 ай бұрын
lol that looks like a week’s worth of lunch for me 😅
@lucabielski29093 жыл бұрын
Whenever Kenji uses asparagus he tells the asparagus story and I'm always here for it. :))
@JohnKooz9 ай бұрын
Your pasta primavera dish looks so incredibly delicious, Kenji!
@andrewbryant42593 жыл бұрын
Perfect. So next time I'm crying about not being able to cook, I'll collect the tears to attempt a pasta dish
@luccalambert98693 жыл бұрын
sufficiently salted as it should be
@Sassacracklepop3 жыл бұрын
Perfect comment to see while the video hasn’t even fully loaded yet
@bernhardreitshammer13 жыл бұрын
Yes, that is exactly how it is meant and done. There is hope. You have potential and WILL be a good cook someday.
@johnmoore13073 жыл бұрын
Looks delicious as always - I appreciate your diligence in protecting your family’s privacy. All the best kenji
@amazon_support3 жыл бұрын
I’m classically trained but every single video you post you manage to teach me something new. a joy as always
@Alphonselle3 жыл бұрын
man, that double ice bowl setting is genius. I'm definitely stealing that.
@thomaskerwin3743 жыл бұрын
I gotta say, the way you way you protect your daughter from the internet is amazing. She will thank you one day. I love your channel and reference your recipes weekly. Thank you for being an awesome human!
@s.m.s.m.6303 жыл бұрын
Hi Kenji, we’ve tried it today and it is amazing! Green asparagus, some peas and edamame (both frozen), carrots, fusilli from small traditional manufacturer from Black Forest (exists since 1925), pine nuts, Creme fraiche and parmeggiano - really awesome! We also liked the simplicity of this dish and the fact that you can make it in 15-20 minutes. Even our 9 month old daughter tried this fusilli with some carrots and liked it a lot! 😄 Please do more stuff like this! Absolutely love your channel. Kind regards from Germany 🇩🇪
@GPoh_993 жыл бұрын
There are very few chefs on KZbin that can make vegetable prep as entertaining as Kenji does here. I think that's a great quality to have
@johncranston58673 жыл бұрын
Just hours after seeing this video today I ran to the grocery store, miraculously found all the ingredients and made this. It was beyond exceptional. Thank you!
@Jonpoo13 жыл бұрын
Nice one John
@dannya85263 жыл бұрын
Dude I have learned so much from you and your book caused me to look at food from a completely different level. Thank you for making me better at what I love🙏
@user-bt7sh2hi2p3 жыл бұрын
Facts
@etherdog3 жыл бұрын
Kenji, I don't always follow your recipes (rarely, actually) but I do follow your technique and improvise with what I have on hand, in season, and in my garden, so you have made me a MUCH better cook. And I get validation from my wife and neighbors, so that's all good. Thanks, man!
@MK_Ultra913 жыл бұрын
Salty as the tears of my enemies
@newthrash12213 жыл бұрын
I think it’s really cool that you choose to hide the identity of your young kid. They probably aren’t old enough to realize what being in a youtube video, therefore the internet, forever actually means and probably better to wait til they’re older for them to consent to be in the video. A lot of youtubers could really learn from that. Edit: that pasta primavera looked good as hell, imma have to visit my farmer’s market soon.
@theflyingcrud3 жыл бұрын
Couldn't agree more, I respect that choice wholeheartedly. Wish more people would take a leaf out of his book on that. And to the second part of your comment, this has me so upset that my peas have only put out a few pods so far! Need to get to the farmers market as well
@letarogers63803 жыл бұрын
Also, KZbin disables comments on videos with small children because predatory comments were becoming too common.
@theflyingcrud3 жыл бұрын
@@letarogers6380 that's absolutely disgusting. Some people are truly twisted. Up to us adults to protect the youth and guide them on the right path aka whatever path leads them to success and happiness. It breaks my heart to know there are people like that. Absolute cowards.
@GwynneDear3 жыл бұрын
I don’t even allow my kid to be posted on Facebook. It’s insane to me that most kids have a google able presence on the internet by 6 months old.
@bbydykdyl77793 жыл бұрын
@@theflyingcrud It's really sad, honestly. There are so many things (like the internet) that you just... can't allow your child to use freely, simply because there are awful people that wish to harm them. It's sickening the length people have to go to protect their children from other adults who SHOULD be protecting children.
@calpico243 жыл бұрын
I remember the first time I had to prep fava beans I tried to peel the membrane before blanching and was having such a rough time hahaha and the line just watched me do it as a fun little joke.
@borobdin3 жыл бұрын
Kenji: It's time for lunch. *family arrives immediately* Kenji: 😲
@Miles_Above3 жыл бұрын
It's incredibly respectable that Kenji chooses to hide his kids identity
@Elc223 жыл бұрын
It would have been nice if he just muted the audio instead of using loud high pitched beeping.
@bertcertain69823 жыл бұрын
@@Elc22 yeah, almost like he was trying to draw attention to it. I mean it's super easy to dump the audio for a couple seconds and Kenji has been producing video for a while. Had to have known it was the far more obtrusive option.
@ZBillions233 жыл бұрын
Who the fuck is saying it isn’t?!
@ZBillions233 жыл бұрын
@@Elc22 it would have been nice not to read your. comment
@itspodin3 жыл бұрын
@@ZBillions23 What? Why? He/she made a valid point.
@hiattpurcell17943 жыл бұрын
i always took “as salty as the sea” to mean something more like “saltier than you think”
@georgeprout423 жыл бұрын
I've never heard of English peas, but then I'm in England... The pods rarely make it to the kitchen; we crack them open and eat them raw right off the plant. So sweet and delicious, they're like nature's M&Ms.
@markvetter47113 жыл бұрын
I worked at Olive Garden in the late 80’s. I was as much entertainment as cook. Just behind the reception area, was the fresh pasta making display. I made all kinds of fresh pasta, and had drying racks for long pasta like spaghetti. The machine I used was Italian made, and used brass dies. It was probably the most expensive kitchen toy I ever played with. I enjoyed the actor aspect of the job. I wonder if any Olive Garden in America still has a fresh pasta maker on display.
@ninnusridhar3 жыл бұрын
I love this dish. It's very different from Indian vegetarian dishes, but very similar in spirit. Rather than treating vegetables as a "healthy diet", treat it as flavour. Bring out the flavour of everything.
@NickaConcepts3 жыл бұрын
"you just want the water as salty as tears" ah yes, a perfectly normal reference point for which i definitely have the correct experience
@Kai_Squared3 жыл бұрын
If you never had tears streaming down your face into your mouth hole, have you even lived?
@80storms3 жыл бұрын
I'm simple. I see Kenji has a new video, I watch it immediately and go put the ingredients on my next shopping list
@Pletzmutz3 жыл бұрын
Ingredient no 1: Tears
@hiruk013 жыл бұрын
binging with babish always says what recipes he is using and every second video its one of yours. i watched a few videos and i like what you do so much info than a little story here and there its very entertaining. making my ronatime more bareable :D
@lupe1153 жыл бұрын
I cant help but do the buffalo bill impression when I hear fava beans lol
@JKenjiLopezAlt3 жыл бұрын
That Hannibal not Buffalo bill!
@SuperLolsmilyface2 жыл бұрын
Kenji is the man! He always keeps things very enjoyable. 😎
@johnvarghese3 жыл бұрын
Thank you Kenji for all the videos! You are my cooking Yoda.
@notan233 жыл бұрын
Fava beans go very well with liver and a nice Chianti
@kathleenvigliano96423 жыл бұрын
Gawd I love to watch you cook and hear your instructions. I use my imagination for smell.
@jacobmorgan14383 жыл бұрын
Ah yes, the return of the Gordon Ramsey story. A true classic.
@emmaharrison13993 жыл бұрын
Did he say “shouting chef?!” I cracked up!
@shivampattni49433 жыл бұрын
@@emmaharrison1399 I think he said "shoddy chef"
@bigmutant693 жыл бұрын
I was like I know I've heard this one before lol
@janner20063 жыл бұрын
@@shivampattni4943 I think he said shouty. It’s not really in character for Kenji say someone’s a bad cook even if he doesn’t like that person
@shivampattni49433 жыл бұрын
@@janner2006 true..
@sophiev1900 Жыл бұрын
‘As salty as tears’. All us depressed people unite!! Our time has come to shine 🤩
@Lumpycheeses3 жыл бұрын
You're such a legend Kenji. I appreciate all you do. Also that carrot cutting tip is a game changer. I always hated how my cut carrots would be wildly different sizes.
@alliesabia20963 жыл бұрын
I just made this tonight for me and my roommates. It was DELICIOUS and easy!!! I’m so happy I stumbled across your Channel! If you haven’t made this recipe I’m sure you’ll love it
@Michael-cv5wk3 жыл бұрын
Loved this video! As a vegan I love when you make vegetable centric dishes like this, it'd be so easy for me to veganize! That said I also want to say that even though I can't eat a lot of your recipes as is, I watch every single one of your videos because I ALWAYS end up learning something I can use :)
@jeppyli58323 жыл бұрын
Love this channel. Approaching a million subs. Great work, Kenji!
@TheRedRacoonDog3 жыл бұрын
I bought a Y peeler after you mentioned it an a video a couple weeks back and I have to say it's SOOOOO much better than the swivel kind/paring knife. Thanks for the heads up.
@oldvlognewtricks3 жыл бұрын
2:35 - I now await the recipe for Pasta Lachrymosa
@whitneysheng2 жыл бұрын
Damn! Clio closed?! I waited for the 1 bus on Mass Ave many times outside of that restaurant during undergrad
@JKenjiLopezAlt2 жыл бұрын
Uni expanded to take the whole space.
@rumbleinthekitchen_Amy3 жыл бұрын
It's always a great day when a Kenji video pops up. This is even better because I just got my new pasta maker!
@WSauerlich3 жыл бұрын
Hey Kenji, thank you for your videos. As always a great Inspiration! Greetings from Cologne!
@Gwyllgi3 жыл бұрын
I really do appreciate the fact that you keep your daughter out of your videos.
@Gwyllgi3 жыл бұрын
I hate how a lot of KZbinrs use their children for views...especially the videos where parents are shoving cameras into cute baby faces. Sends shiver down my spine for some reason. I just imagine a young child staring into this cold, alien lense while the other parent has their own face glued to a screen.
@Korwinexile3 жыл бұрын
Faux Tournee skill acquired! Thank you Kenji!
@sethjenkins11353 жыл бұрын
I feel like a mushroom like a porcini or wild mushrooms would go well in this as well - adds a little umami and earthiness to complement the freshness of the veggies.
@kelliott13333 жыл бұрын
Shabu says “thanks dad…but you do realize that pasta just came from boiling water, right? Hey wait! You blew on the piece you gave brother! You must like him better!” In reality though, love the video and will definitely make this recipe for my family. Keep cooking and filming Kenji….we appreciate all you do!
@Stoopid-ot3vk3 жыл бұрын
Delicious recipe ! Did it with wild asparagus which "melted" within the cream and pasta water to create an amazing sauce 😋
@blissbampton12893 жыл бұрын
That’s my favourite technique to cut carrots. I use it with zucchini’s too.
@toin98983 жыл бұрын
I made the similar-to-this ultra-garlicky agile e olio from your Food Lab book. So, so good. My partner couldn't believe that boiled vegetables could taste so good. I had to shoo him away so he didn't eat them all before they made it into the actual dish.
@allisonshreve80263 жыл бұрын
I'd like to see a video showcasing your favorite kitchen tools/gadgets
@1lamafarmer3 жыл бұрын
Hey Kenji, while I totally respect and agree with you editing out your daughter's voice, I think it would be much cleaner for the video just to mute the audio instead of using a high pitched bleep! It's pretty jarring for the chill atmosphere of the video (although it does make it sound like she's cursing, which is funny!)
@ifuckinglovenurdrage3 жыл бұрын
lol yeah makes absolutely no sense, he could have just muted the audio or picked any sound to mask it. look at all the comments gushing about how respectable it is to maintain their privacy - i think he likes drawing attention to it
@ghost_of_taliesin3 жыл бұрын
Dying at "salty as tears". Kenji, why are you like this? 🥲😂
@ra03333 жыл бұрын
Just made a primavera the other night myself. I had a bunch of garlic snapes from my garden. Did a fine chop and sautéd them. Just glad I was able to use stuff directly from my garden. (That said, I kinda wish I watched this first)
@kyebronwyn29803 жыл бұрын
2:09 That pour... Kenji out here being the first man to actually make his pasta water as salty as the sea
@Narvin693 жыл бұрын
That's what I thought too. But to be fair the pot is huge
@amatto-y1w3 жыл бұрын
Its a lot of water. looks reasonable
@4tCa4mzUPqRZZo3 жыл бұрын
Just curious Kenji, will you ever do a video on ramen? Or will take take too long? I've seen a lot of recepies but they're all fairly long and complex.
@theflyingcrud3 жыл бұрын
I've been working on my humble version of ramen for about 3 years now. If you don't mind my experienced but amateur advice: the broth is the most important part, and probably just after is the quality of the noodles. Toppings are also important but depend on your taste. For an easy basic broth you can use store bought (whatever kind you like) and infuse it with whatever you think will go well with your toppings. I like chicken broth and I add a few small chunks of ginger with a few garlic cloves (skin on) and a very small amount of decent quality soy sauce. Sometimes I will add a small amount of dried seaweed. All this is to be strained out at the end and I simmer it at very low heat for at least 3 hours. Recommend pulled baked chicken with your choice of marinade as your protein, along with whatever other ramen toppings you enjoy. Hope this helps!
@notmyrealname233 жыл бұрын
Kenji has a few ramen recipes from back in the day on Serious Eats, and Sho has a few more on the same site; unfortunately there aren't a lot of shortcuts for a bowl of ramen without getting too far away from the spirit of the original dish (unless you have a pressure cooker, that can take some time off the process - Sho has a recipe for that if you google "serious eats pressure cooker chicken ramen" or something like that). I don't know for certain but it doesn't come across as something that Kenji would be making all that often, if ever, at home :/
@jtube38783 жыл бұрын
@@theflyingcrud What do you do for the tare?
@theflyingcrud3 жыл бұрын
@@jtube3878 tare is kind of a personal taste thing like the toppings. You can do a soy sauce reduction with whatever other flavors you like. Best to keep the heat extremely low when reducing soy sauce because it will leave a residue and develop a skin on top over higher heat. Fish sauce can be good but it is easy to overwhelm the flavor. Also adds more dishes. I typically just use soy sauce or Braggs aminos.
@simoncochrane63113 жыл бұрын
Take a look at Adam Liaw's content, he has a whole series on Ramen which are easy to follow - kzbin.info
@Jakathera3 жыл бұрын
It is just so easy to go down the Lopez-Alt rabbit hole. I look up and realize this is my 5th video in a row :)
@13Luk6iul3 жыл бұрын
With white aspargus, the tips are really special. For the green aspargus i find them not that much better to the stalk
@jeffwebb90033 жыл бұрын
“Smash, smash, smash” I want to believe he was channeling Kai the hatchet wielding hitchhiker while crushing the garlic.
@razaelll3 жыл бұрын
I just remembered that weird raven-pigeon-tit looking bird with google translate dubs. Lemme smash.
@olaszbandi3 жыл бұрын
Hey Kenji! I just wish to say thank you. I love your content, and the point of view you are looking at life from. You have been inspiring me for years now. I quite often find myself telling people things heard from you. I try to be as kind, respectful and true as you are. There should be much more such valuable people like you. In all your videos I am listening real tightly but simply cannot hear out the name of your other dog. Could you please tell me the name? I feel bad for her/him since Shabu gets all the fame. Thanks, Bandi
@JKenjiLopezAlt3 жыл бұрын
Jamón.
@risasklutteredkitchen12933 жыл бұрын
I'll have to give creme fraiche a try. I have some in my refrigerator.
@Oyeah8843 жыл бұрын
Hi Kenji, do you have any videos on cooking on a budget? Love your work
@nickyinprogress48733 жыл бұрын
7:46 You got me from feeling indignant at the food wastage that happens in our society, from smiling ear to ear. That was so smooth lol.
@happytobehere-o4j3 жыл бұрын
“You want it as salty as tears” 😂😂 Kenji is a savage
@treasuretreereynolds17643 жыл бұрын
Oh my goodness! This looks so delicious! And, am I the only one who worries about Kenji’s feet? So worried that he’s going to burn them. Knock on wood. Also, he’s awesome for keeping his daughter out of the limelight. Such a great dad and all round great human!
@BrokenEvil3 жыл бұрын
i always cook barefooted haha and I've never burn my feet with anything
@treasuretreereynolds17643 жыл бұрын
@@BrokenEvil ~ Lol! Good for you! I guess it’s just me being a worried mom!
@Habitt52533 жыл бұрын
This looks amazing. Now im headed out to the market to get some fresh veggies to make this or something very similar. Cheers!
@melodybrookeboyett1753 жыл бұрын
I really enjoy all the information that you take the time to give. Your a great teacher. I also love how you snap you fingers instead of saying a thousand times that you will be back. Great idea! I would love to know what kind of pan that is (not the stock pot) . I really like the small bowls your using for prep.. if ya wouldn't mind. Love from South Ga. 💜💜💜
@mattesjulian3 жыл бұрын
I literally said last night I want to make this dish. The timing!
@catherinenorth20312 жыл бұрын
One of the few parents who have an online presence who respect their children’s privacy and lack of ability to consent to being on the internet. I know she will appreciate it immensely when she’s older.
@hugelunatic33223 жыл бұрын
This looks so yummy! And I love those small tin bowls you are using for food prep, I feel like you mentioned in another video where you got them?
@JKenjiLopezAlt3 жыл бұрын
In bogota. The company is called Industria Chef.
@oberdruide3 жыл бұрын
Tried this today and it was fantastic, even though the garlic situation got a little out of control. In your SE recipe the garlic is just smashed, maybe i'll try this the next time instead of burning it :) . Great video as always!
@BjarturMortensen3 жыл бұрын
Pasta is so good... I've been on a pasta flip these last weeks doing pasta salads mostly -- gonna try this (but without the cheese and creme fraiche)!
@DoctorDubiousDancing3 жыл бұрын
Without cheese and creme fraiche there would be no sauce!
@IvanSN3 жыл бұрын
If you're after a vegan option, I'd highly suggest replacing the creme fraiche and cheese with vegan alternatives! You really can't make this dish without some sort of analogue to them. Good luck!!
@RayKinStL3 жыл бұрын
Sitting here, eating my microwaved mashed potatoes, with a frozen pizza in the oven, and an open bag of tortilla chips with some nacho cheese. Life choices.
@francisyang99972 жыл бұрын
That hurt a little Kenji...how do you know we all know the salt level of tears?
@vanquisher1113 жыл бұрын
never have i ever cleaned fava beans(i mean removing that skin you speak of..after googling i guess they were young so thats why) to be fair they were fresh as it gets..we always eat them like normalyy cook them and eat them..peas, fava beans and arthicokes...very nice
@crushivintage2 жыл бұрын
This channel is astonishing! Whoa! A real treat of brilliant chef cooking at home! Wow! J. Kenji Lopez-Alt is a wonderful teacher, director, cinematographer, story teller, demonstrator and author. BUY HIS BOOKS! They are no joke. Under $30 dollars for a literal 10 years+ of culinary training. Great deal!
@robertnelson35443 жыл бұрын
Another wonderful video BUT, after years of peeling favas, I finally did what the Italians do: I didn't peel them. FABULOUS! There's simply no need to peel favas, so much flavour in the skin. I think this is very fancy French kitchen, and so not worth it for home cooking.
@joehymes12193 жыл бұрын
Can you show us how you compost all those scraps
@madsen.3 жыл бұрын
shabu on cleanup duty, I like it
@ArmandoJF333 жыл бұрын
I bought the knife! Can’t wait to try it out!
@Graemyr3 жыл бұрын
At 17:38 when you said "this is how you would finish any pasta dish," I thought for a second that you meant plopping in 6oz of creme fraiche and grating in a few ounces of cheese. I gotta admit, the brief thought of having that sort of lacto freedom was exhilerating.
@emmetk17863 жыл бұрын
Jamon at 18:34 : "I am just a very long Shabu. Nothing to see here, friends"
@jamiesauce123 жыл бұрын
Dood that look really good.
@Pt0wN973b0iI3 жыл бұрын
The beeps are like watching Jerry Springer in the early 90s. 😆
@TheArcSet3 жыл бұрын
Thanks for this video.
@asmranonymousgaming9013 жыл бұрын
Kenji is King
@johntibaldi94963 жыл бұрын
I feel the tip and stalk of the asparagus taste like two different things. The tip is woody, floury, opaque, whereas the stalk is sweet, bright, and snappy
@chloew9043 жыл бұрын
I like how shabu waited for the pasta to cool down before he ate it.
@MertKleebach3 жыл бұрын
New ink? Never noticed that one, looks great!
@jun48393 жыл бұрын
That looks good
@jusanzo3 жыл бұрын
Hello Kenji ! The way you cut carrots is called rangiri by Japacnese people.
@greesy763 жыл бұрын
i was not expecting him to pour that much salt in the water lmao
@Tyleron13 жыл бұрын
I cook all my pasta in tears
@selenuntius3 жыл бұрын
That cut-and-turn technique is exactly what we do in chinese cooking with a lot of these carrots/root veg/gourds lmao. Very surprised to see this being a thing in the west too.
@michaelboso93553 жыл бұрын
You used an extra bowl! Just kidding. This is fantastic. Thanks!
@estergrant67132 жыл бұрын
“creme fres cafateria fres”
@aris_analysisreadingintell99673 жыл бұрын
I don’t know who your are, But these videos are so amazing… Im subscribing
@Mrbink013 жыл бұрын
I miss your old kitchen
@thismachinekillsmusic23 жыл бұрын
Can we use a different nut besides pine? They are quite expensive were I am for a weeknight dish, but I know how lovely their flavor is.
@yizhongtang93313 жыл бұрын
"A shoddy British chef" lol, I think he’s Gordon Ramsay for sure.
@kirajlerner3 жыл бұрын
"Shouty," I believe--but still a reference to Ramsay. I can't imagine Kenji insulting another chef like that. (And honestly whatever one may think of Ramsay's style, a Michelin-starred chef isn't shoddy.)